In a wide bowl, combine the wholewheat, beaten egg, curd, oil and salt and knead into soft and smooth dough with 85 - 100 ml water.

Cover and keep in an air tight container (or cover the dough with wet towel) for 1 hour.

Divide the dough into 6 equal parts.

Use a little flour to roll each portion into circles of approximately ( 6 - 7 - inch ) diameter .

Dust off any excess dry flour. Apply little oil / ghee on top of the rolled roti.

Gathered the roti into concertina folds, as you would in the making of a paper fan (or like saree pleats). See the photo above.

Roll the gathered roti into a circle to resemble a scroll ( like Swiss roll ). See the photo above.

Apply little oil on top and keep in an airtight container (orcover with a wet towel) for half an hour.

Use a little flour to roll each portion into circle of4 - 5 - inch.

Heat a flat frying pan or griddle. Reduce heat to medium and cook porottas till golden brown on both the sides / you can see the layers clearly ( approximate cooking time 5 - 6 minutes for each porotta ). Apply oil / ghee during frying.

Once cooked, stack all the porottas together and bang the stack slightly with both hands on either side. The flakiness will be more pronounced. Serve with Chicken curry / Vegetable Korma or any North Indian gravy dishes…